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The Usuba, whose name literally means “thin blade,” is the traditional Japanese knife for cutting vegetables. Its sharp and exceptionally thin edge lets chefs make precise cuts as well as slice through hard vegetables such as carrots. In Japan’s Kanto region (Tokyo), the Usuba has a square tip, while in the Kansai region (Osaka and Kyoto), this knife comes with a rounded tip and is referred to as the Kamagata Usuba. Both styles cut in the same manner. The Usuba is used for Katsuramuki, a fundamental Japanese chefs’ technique to cut paper thin sheets of vegetables (like Daikon). The Usuba is also an ideal knife for fine dice, julienne and brunoise cuts. 

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